Yesterday I mentioned making my version of Beef Carbonnade in the crockpot. I will include pictures from that post so as to have only one recipe link that includes everything.
This is probably the best dish I have ever made in the crockpot. It isn’t a dump all the ingredients in the crockpot kind of recipe. I did use a skillet for the “prepping”. I’m not sure what made a difference but I am encouraged.
It may have been my lucky day, but I’m going to try more crockpot dishes while I’m thinking I might be on the road to figuring out how to make this work. We had the meat mixture over noodles, served with fried eggplant, which Vince said tasted so much better than usual, and my sourdough turned out close to perfect. That’s why I’m thinking my yummy crockpot meal may have been a fluke . . just everything worked out too good yesterday.
Also, the beef that I pulled from the freezer was in a FoodSaver bag that I had labled “Use in the Pressure Cooker” which told me it was tough .. probably from a larger package of meat I had bought on sale. About 2:00 p.m. I tasted the meat and it was still tough so I was getting concerned but by 5:30 when we ate, it was fork tender.
Crockpot Almost Beef Carbonnade
2 pounds beef such as round steak, cut into serving size pieces
2 large onions, sliced into thin slices
3 cloves garlic, minced
1 large bell pepper, chopped
6 T. oil, divided
3/4 cup flour plus an additional 3 T. for making roux
1 tsp. dried Italian herbs
1-1/2 tsp. each – dried basil and oregano
1-1/2 tsp. black pepper
Seasoned Salt (I use Lawry’s)
2 T. Better than Bouillon Beef Flavor
1 cup red wine or beer
3 large tomatoes, quartered and peeled if desired
4 carrots, sliced
1. Add salt and pepper to flour. Dredge meat in flour and brown on both sides in the 4 T. oil. Add more oil if needed. Drain on paper towels and add to slow cooker.
2. Saute onion, garlic and bell pepper. Remove with slotted spoon, leaving oil in the pan. Add the onion, garlic and bell pepper to the slow cooker.
3. Add oil if necessary so there’s about 3 T. oil in the pan. Add the remaining 3 T. flour and stir constantly til the flour is brown. Stir in the Italian herbs, basil, oregano and additional black pepper. Continue cooking and stirring for one minute. Add about 4 cups water and the Better than Bouillon. Stir til the flour is blended and the “gravy” is smooth. Pour in the wine. Simmer for 2 or 3 minutes and pour into the slow cooker.
4. Add the tomato and carrots. Cook on low for 5 – 6 hours. Taste to see if additional salt and pepper is needed.
Serve over noodles and sprinkle with shaved parmesan cheese.